Tuscan Fish Stew
My first encounter with moqueca was a salmon version of the stew prepared by brazilian blogger fernanda of chucrute com salsicha.
Recipe Summary Tuscan Fish Stew
I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.
Ingredients | Brazilian Fish Stew Moqueca3 cups cherry tomatoes, halved1 cup clam juice4 tablespoons olive oil, divided¼ cup sliced green onions4 cloves garlic, sliced1 anchovy fillet2 pinches red pepper flakes12 ounces halibut, cut into 2-inch pieces1 pound shrimp, peeled and deveinedsalt to taste1 tablespoon chopped fresh parsley½ tablespoon chopped fresh basil½ tablespoon chopped fresh oregano1 pinch minced fresh rosemaryDirectionsPuree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.Any tomato product will work in this, but I really like cherry tomatoes here, since they provide a fragrant freshness you just won't get with a can or jar. You do need to strain them after blending, but the few extra minutes of work will be well worth the effort.Fish stock or chicken broth can be substituted for the clam juice.Use any mix of white fish and shellfish that works best for you. If your shrimp is small, add it after larger chunks of seafood have already started cooking.You can use 2 tablespoons of any combination of the Italian herbs mentioned.Info | Brazilian Fish Stew Moquecaprep: 25 mins cook: 25 mins total: 50 mins Servings: 2 Yield: 2 large portions
TAG : Tuscan Fish StewSoups, Stews and Chili Recipes, Stews, Seafood,
Images of Brazilian Fish Stew Moqueca
Brazilian Fish Stew Moqueca / This brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search the result is a tropical fish stew mellowed by slices you can serve the moqueca without the farofa, if you prefer, but it helps to sop up the soupy liquid from the stew.
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